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SPINACH SOUP WITH WONTONS

This spicy broth is a nice contrast to the mild and creamy wontons. The ricotta mixed with the spinach for the filling makes for a very creamy textured wonton center. Wontons are definitely NOT hard to make ! Give it a shot ! Even if they don’t come out quite the right shape, as long as they stay sealed, that is really all that matters :-)And at only 137 calories per serving, double up the portion and you still have room for some crispy homemade flatbreads as a side !

Ingredients

Frozen chopped spinach

10 Ounce, thawed and drained

Part skim ricotta cheese

1⁄2 Cup (8 tbs)

Chopped basil/1/4 teaspoon basil flakes

1 Teaspoon

Pepper

1⁄2 Teaspoon

Wonton wrappers

32

Canned chicken broth

58 Ounce (4 Cans, 14.5 Ounce Each)

Soy sauce

2 Tablespoon

Chili sauce

2 Teaspoon (Available In The Asian Section Of Your Market)

Scallions

1⁄2 Cup (8 tbs)

Directions

For this recipe, be sure to use a pot that is large enough that the wontons have room and don’t get all piled on top of one another. Mix spinach, ricotta, basil and pepper in a blender until smooth. Place 1 T filling in each wonton and fold according to package instructions being sure to seal the last fold with a bit of water. Bring broth, soy and chili sauce to a boil. Add wontons and scallions and bring back to a boil. Cover and reduce heat and simmer 3 minutes or until wontons are tender.

* 137 calories per serving

This recipe is excerpted from the book 400 or Less - Recipes from Around the World by Aileen Figula Kiter. To purchase this book, please visit: Amazon.Com